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Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain

Overview of attention for article published in Food Chemistry, March 2015
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • High Attention Score compared to outputs of the same age (93rd percentile)
  • High Attention Score compared to outputs of the same age and source (96th percentile)

Mentioned by

news
2 news outlets
twitter
6 tweeters

Citations

dimensions_citation
12 Dimensions

Readers on

mendeley
37 Mendeley
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Title
Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain
Published in
Food Chemistry, March 2015
DOI 10.1016/j.foodchem.2014.08.030
Pubmed ID
Authors

Oliver Buddrick, Hugh J. Cornell, Darryl M. Small

Abstract

Increasingly the number of individuals being diagnosed with some form of sensitivity to the proteins in wheat grains represents a cause for concern. Currently, the treatment is dietary withdrawal of gluten, but commercial gluten-free bread presents some undesirable properties. The objective of this study has been to assess the ability of the enzyme caricain (from papaya latex) to detoxify gliadin in whole wheat flour and develop bread suitable for coeliacs and gluten intolerant individuals. Ion exchange chromatography was used to enrich the caricain in papaya latex and an enzyme-linked immunosorbent assay test kit was used for the analysis of gliadin residues in the baked bread. The partially purified enzyme was found to be more effective in reducing gliadin content than the crude papain and the resultant loaves had acceptable crumb and crust characteristics. Caricain appears to be capable of detoxifying gliadin and has the potential to mitigate the problems confronting coeliacs.

Twitter Demographics

The data shown below were collected from the profiles of 6 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 37 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Serbia 1 3%
Unknown 36 97%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 9 24%
Student > Bachelor 6 16%
Student > Master 5 14%
Researcher 5 14%
Professor 3 8%
Other 7 19%
Unknown 2 5%
Readers by discipline Count As %
Agricultural and Biological Sciences 8 22%
Chemistry 4 11%
Medicine and Dentistry 4 11%
Engineering 4 11%
Psychology 4 11%
Other 9 24%
Unknown 4 11%

Attention Score in Context

This research output has an Altmetric Attention Score of 21. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 26 October 2017.
All research outputs
#843,319
of 14,367,423 outputs
Outputs from Food Chemistry
#165
of 6,469 outputs
Outputs of similar age
#16,129
of 233,610 outputs
Outputs of similar age from Food Chemistry
#4
of 126 outputs
Altmetric has tracked 14,367,423 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 94th percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 6,469 research outputs from this source. They receive a mean Attention Score of 4.0. This one has done particularly well, scoring higher than 97% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 233,610 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 93% of its contemporaries.
We're also able to compare this research output to 126 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 96% of its contemporaries.